Nutrition Facts

Serving Size
1 PIECE (6 OZ)
Amount Per Serving
Calories 259
% Daily Value
Total Fat 11.3g
Saturated Fat 6.1g
Cholesterol 49mg
Sodium 612mg
Total Carbohydrate 22.1g
Dietary Fiber 2.8g
Protein 17.2g
Vitamin A 14%
Vitamin C 9%
Calcium 26%
Iron 8%
Total Time

100 min.

Serving & Size

1 PIECE (6 OZ)

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A southwest-seasoned mixture of black beans, salsa, corn, and condensed tomato soup wake up luscious layers of lasagna noodles, cheese and chicken testi.

Recipe Yields:

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Ingredients Weight Measure
Pace® Chunky Salsa- Mild
5.25 lb.
10  cups
Campbell's® Healthy Request® Condensed Tomato Soup
150 oz.
lasagna noodles 54  ea.
black beans 4.667 lb. 2 1/2  qt.
frozen whole kernel corn 2.667 lb. 2 1/4  qt.
southwest seasoning blend 1 1/4  tbsp.
Monterey Jack cheese 6.75 lb.
cooked diced chicken 6 lb.
1. Cook noodles according to package instructions. Rinse; drain.
2. Blend black beans and 1 cup salsa in food processor. Fold in corn; set aside.
3. Mix tomato soup, remaining 9 cups salsa and Southwest seasoning; blend, set aside. Preheat convection oven to 350°F.
4. In each of three steam table pans (12 x 20 x 2-1/2), spread 2 cups tomato mixture. Top with 6 noodles, 8 oz. cheese, 1 lb. chicken, 2-1/2 cups tomato mixture and 2-1/3 cups black bean mixture. Repeat layers. Top with remaining 6 noodles,1-1/2 cups tomato mixture and 1-1/4 lb. cheese.

5. CCP: Bake uncovered at 350°F for 20 minutes. Cover and bake additional 30 minutes until internal temperature is 175°F or higher for 15 seconds. Let stand 20 minutes.CCP: Hold at 140°F or higher. Cut each pan 4 x 8 (32 pieces; about 2-1/2 x 2-1/2 each). Portion 1 piece.

Recipe Tip

  1. Browned ground beef, fajita seasoned chicken strips, diced turkey or crumbled cooked sausage can be alternated for diced chicken in this recipe.
  2. For added convenience, alternate refried black beans for canned drained beans recipe.
  3. Frozen or canned drained Mexican corn blend with diced red and green peppers adds a festive appearance to lasagna.
  4. For Turkey Meatloaf Smothered with Mushroom Gravy, prepare recipe as directed, except in step 6, add sauteed or sliced, canned, drained mushrooms to consommé and soup blend. Service bath, immerse pans into ice up to product level and stir frequently. Cover and label ladled over prepared meatloaf.

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